Effects of Processing Methods on Antibody Binding Activity and Protein Profiles in Hyperimmune Dromedary Camel Milk: A Pilot Study

Camel milk is a source of bioactive proteins and immunoglobulins with potential applications in functional foods and biotechnology. However, the influence of processing sequence, particularly the order of pasteurization, skimming, and casein removal, on antigen-specific antibody binding in hyperimmune camel milk remains poorly characterized. Because processing may affect these components, this study evaluated pooled hyperimmune milk from two female dromedary camels (Camelus dromedarius) immunized with a whole-cell lysate of Cutibacterium acnes (formerly Propionibacterium acnes). Different sequences of pasteurization, skimming, and decaseination were compared, and microfiltration and ultrasonication were evaluated as additional processing approaches. Protein profiles and antigen-binding antibody activity were assessed by SDS–PAGE and ELISA, respectively. Pasteurization followed by skimming and decaseination preserved 95.0% of the ELISA-detected antibody activity relative to the untreated control. Filtration and ultrasonication produced only limited changes in antibody activity and SDS–PAGE protein profiles under the tested conditions. These preliminary findings suggest that processing sequence influences antigen-specific antibody binding in hyperimmune camel milk. Further studies using independent milk batches and evaluating microbial safety and shelf life are warranted before industrial application.